If you follow my work on either Facebook, Instagram (@betterraw) or Twitter, you are probably well aware that I'm planning something pretty big. Now I know that I haven't exactly revealed what it is yet and I'm going to keep you guessing for a bit longer, but just know that it is going to be EPIC and you are going to love it!
I know it will be epic, because you've been requesting this, ever since the day I launched my website. I know you are going to love it, because you've been requesting this, ever since the day I launched my website.
Just to give you an idea of how 'proper' this awesome project is, check out a couple of pics from our focus groups…
And just to show you how seriously we're taking it and how much we appreciate everyone's input, check out some of the goodies I've prepared for the focus groups…
|Keylime Pie volcanoes with Raw Chocolate lava and dehydrated lime slices.|
|Raw Food Five Layer Lasagna|
|Mushroom Jus, Caramelised Onions and Raw Food Onion Bread cubes.|
|Ginger Crunch Cookies and Chocolate Fudge Balls (see recipe below)|
If there was a single common interest my tribe and I share (and of course it's a tough choice, because there are thousands), then it has to be our appreciation for real chocolate! I already know that you'd be keen to find out the recipe for the creamy fudgie truffles above :) I love you, so here you go…
1 cup sunflower seeds, soaked 2-4 hours
1 cup pitted dates, soaked 2-4 hours
½ cup cacao butter, gently melted
1/3 cup coconut butter, gently melted
1/3 cup cacao powder
1 tsp cinnamon
-Gently melt the cacao butter first. I either grate the solid block of butter and melt in a double boiler with really warm water underneath or roughly chop the butter and place in the dehydrator for 60 minutes at 105degrees F. [To watch a video on melting the butter, go to my YouTube channel www.youtube.com/BetterRawBlog and look for the Chocolate Covered Strawberries video].
-Put all the ingredients (apart from cacao nibs) into a blender and blend with a tamper or by pulsing, until creamy.
-Chill the mixture in the fridge for 3 hours, then roll into truffle sized balls, coat them in cacao nibs and serve.